Vent: Had to run a line through an old brick wall and my normal drill bit just gave up

Got a job last week in a historic district, one of those 1920s houses with solid brick walls. The homeowner wanted a new line run to his office on the other side. I pulled out my usual 3/8 inch masonry bit, figured it would be fine. After about ten minutes of drilling, I'd barely made a dent and the bit was totally shot, just spinning and getting hot. I was about to call it a day when I remembered a tip from an old-timer about using a diamond-tipped core bit with water. I didn't have one on the truck, so I had to run to the supply house and grab one. Tried it, kept a slow stream of water on it from a spray bottle, and it went through like butter in maybe two minutes. I guess I learned that for really hard, old masonry, the regular bits are just a waste of time and money. What do you guys use for super hard brick? Is there a cheaper option than the diamond bits?

A customer in Seattle told me my beurre blanc was too sharp

They said it tasted like I used cheap white wine vinegar instead of a good reduction. I started using a dry Riesling from a Washington winery and cutting the acid with a teaspoon of cream at the end. It's way smoother now. Anyone else get a piece of feedback that made you change a classic sauce?

I mean, I finally figured out why my buttercream kept splitting and it was a super simple fix.

I was measuring flour wrong for ages and my cookies were always flat...

My friend watched me scoop flour straight from the bag with the measuring cup and said, 'That's why your stuff is heavy.' I didn't know you were supposed to spoon it in and level it off. Tried it yesterday with my chocolate chip recipe and they actually held their shape. Has anyone else had a basic technique they were totally messing up?